Seared Salmon with Red Wine Shallot Sauce
Fish & Seafood · Let’s Eat the World · Main Course · Provencal Recipes · TasteSeared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal. The dish is easy to make, but don’t tell your friends just how simple. Let them think you are a gourmet chef.

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes
Easy, delicious and chef quality a fish dish to impress!
Ingredients
- 6 salmon fillets
- 1 kg (2 lbs) potatoes
- 6 shallot(s)
- 1 bottle red wine
- 2 carrots
- 1 tbsp sugar
- 120 g (4 oz) butter
- 120 ml (4 oz) milk
- salt and pepper
- 1-2 tbsp wasabi mustard
- 6 tsp sesame seeds
- 1 tbsp cornstarch
Instructions
- Peel and cut the carrots and shallots in small dice.
- In a large non-stick frying pan, sauté the carrots with one tablespoon of butter until lightly browned. Add the wine and sugar, then reduce the mixture to one-third of its original quantity.
- Peel and wash the potatoes, and cut them into large chunks. In a medium saucepan, boil them in salty water until fully cooked, drain and mash in a mixing bowl.
- Add 2 tablespoons of butter and warm milk. Season and add the wasabi to your taste… Keep warm
- In a large non-stick frying pan, sear your salmon fillets (2 mins on each side). Season both sides and spread the sesame seeds.
- Add the remaining butter to the sauce and let it simmer for 3 to 5 minutes.
- Add the cornstarch previously diluted in 1 tablespoon of cold red wine, whisk well and keep simmering 1 minute, season and serve with the wasabi mashed potatoes and the medium rare salmon.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Recipe for Marseille Classic Bouillabaisse
October 16, 2015
The fish scraps and a few herbs were thrown into a pot of boiling salty water. This meagre meal marked the end of a long day for the fishermen of Marseille. Fast-forward to today, and this fish soup is no longer considered a humble meal. You can read more about the origins of Bouillabaisse here. …
Red Wine Poached Saumonette (Spiny Dogfish)
December 5, 2018
There are some words are naturally more attractive en Française, and Spiny or Piked Dogfish is no exception. This recipe for Saumonette (Rock Salmon) poached in red wine is quick to prepare. You can have a gourmet dinner on the table in 40-minutes.…
Provençal Herbed Salmon with Roasted Vegetables
January 8, 2021
Although today’s recipe for Herbed Salmon with Roasted Vegetables is Provençal, the story has links to Italy (our other love). And it all has to do with a little jar labelled Finocchio, the Italian word for fennel. Once, when Mark and I were in Scottsdale, Arizona, just after our move to Tucson, we were shopping …
A Variation on Provençal Seafood Stew
November 16, 2016
A satisfying and delicious bowl of comfort while at the same time not being heavy. The refreshing tomato and fish broth highlight the delicious levels of flavour from the capers, olives, fresh spinach and chile flakes with the seafood taking center stage. …
No Comment